CN109673702A - A kind of trehalose bread and preparation method thereof - Google Patents
A kind of trehalose bread and preparation method thereof Download PDFInfo
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- CN109673702A CN109673702A CN201910134008.XA CN201910134008A CN109673702A CN 109673702 A CN109673702 A CN 109673702A CN 201910134008 A CN201910134008 A CN 201910134008A CN 109673702 A CN109673702 A CN 109673702A
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- trehalose
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of trehalose bread and preparation method thereof, and wherein trehalose bread is made of raw material from the following weight: 70-75 parts of Strong flour, 30-40 parts of corn flour, 30-35 parts of purple rice powder, 60-65 parts of egg, 8-12 parts of butter, 1-2 parts of yeast, 2-3 parts of citric acid, 10-25 parts of trehalose, 5-8 parts of crystal diabetin and 5-7 parts of malted maize dextrin.This trehalose softness of bread height of the invention, delicate mouthfeel.
Description
Technical field
The present invention relates to bread technical fields more particularly to a kind of trehalose bread and preparation method thereof.
Background technique
Also Xie Zuo Noodles packet, a kind of be milled with five cereals (usually wheat) make and heat and manufactured food bread.With small
Flour is primary raw material, with yeast, egg, grease, sugar, salt etc. for auxiliary material, water is added to be modulated into dough, through over-segmentation, forming, is waken up
The bakery product that processes are process such as send out, bake, cooling down.
The bioactive substances such as purple rice protein rich in, minerals and anthocyanin, flavonoids and phenolic acid class, pass
System Chinese medicine, which thinks that purple rice has, to be enhanced renal function, prevention and treatment anaemia, promotes blood circulation, eliminates extravasated blood and other effects.Purple rice pigment is
By a kind of mixture for complicated flavonoids that anthocyanidin, malvidin etc. form, it, which has, changes internal enzymatic activity, changes
Kind microcirculation improves the effects of immunity of organism, anti-oxidant and anti-aging.
Current bread generally adds white granulated sugar and is seasoned, and hardness is higher, and mouthfeel is bad.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of trehalose bread and preparation method thereof, this hair
Bright trehalose softness of bread is high, delicate mouthfeel.
The technical scheme of the present invention is realized as follows:
A kind of trehalose bread, is made of raw material from the following weight:
70-75 parts of Strong flour, 30-40 parts of corn flour, 30-35 parts of purple rice powder, 60-65 parts of egg, 8-12 parts of butter, ferment
1-2 parts female, 2-3 parts of citric acid, 10-25 parts of trehalose, 5-8 parts of crystal diabetin and 5-7 parts of malted maize dextrin.
Preferably, it is made of raw material from the following weight:
70 parts of Strong flour, 35 parts of corn flour, 30 parts of purple rice powder, 60 parts of egg, 10 parts of butter, 2 parts of yeast, citric acid 3
Part, 20 parts of trehalose, 6 parts of crystal diabetin and 6 parts of malted maize dextrin.
The invention also provides a kind of production methods of trehalose bread, comprising the following steps:
S1: yeast being placed in 38 DEG C -42 DEG C of pure water, and standing 40min makes activated yeast, obtains yeast lotion；
S2: going Strong flour, corn flour, egg and butter mixing, yeast lotion is added mixes rubbing thoroughly and obtain dough, and one
It is secondary；
S3: water is added to be mixed to get mixed liquor citric acid, trehalose and crystal diabetin；
S4: add mixed liquor and purple rice powder into dough, be kneaded into dough again；
S5: it ferments 60-90 minutes under conditions of being 35-40 DEG C in temperature by dough made from S4；
S6: the dough fermented is cut into fritter, and carries out provocation, obtains bread base；
S7, baking: bread base is put into oven and is toasted, is taken out after baking.
Preferably, the temperature control of the provocation is 38 DEG C -42 DEG C, relative humidity 95%.
Preferably, the baking temperature is 180-230 DEG C.
Beneficial effects of the present invention:
The bioactive substances such as purple rice protein rich in, minerals and anthocyanin, flavonoids and phenolic acid class, pass
System Chinese medicine, which thinks that purple rice has, to be enhanced renal function, prevention and treatment anaemia, promotes blood circulation, eliminates extravasated blood and other effects.Purple rice pigment is
By a kind of mixture for complicated flavonoids that anthocyanidin, malvidin etc. form, it, which has, changes internal enzymatic activity, changes
Kind microcirculation improves the effects of immunity of organism, anti-oxidant and anti-aging.
The dietary fiber being rich in corn has water imbibition and holding oiliness, can reduce the fat and heat in bread, simultaneously
Improve its mouthfeel.
Trehalose prevents age of starch, prevents protein denaturation, inhibits fatty acid decomposition, correction taste and correction gas
Taste, it is fresh-keeping, there are more stably functional characteristics such as blood glucose level than other sugar.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of trehalose bread, is made of raw material from the following weight:
70 parts of Strong flour, 30 parts of corn flour, 30 parts of purple rice powder, 60 parts of egg, 8 parts of butter, 1 part of yeast, citric acid 2
Part, 10 parts of trehalose, 5 parts of crystal diabetin and 5 parts of malted maize dextrin.
The production method of above-mentioned trehalose bread, comprising the following steps:
S1: yeast being placed in 38 DEG C -42 DEG C of pure water, and standing 40min makes activated yeast, obtains yeast lotion；
S2: going Strong flour, corn flour, egg and butter mixing, yeast lotion is added mixes rubbing thoroughly and obtain dough, and one
It is secondary；
S3: water is added to be mixed to get mixed liquor citric acid, trehalose and crystal diabetin；
S4: add mixed liquor and purple rice powder into dough, be kneaded into dough again；
S5: it ferments 60-90 minutes under conditions of being 35-40 DEG C in temperature by dough made from S4；
S6: the dough fermented is cut into fritter, and carries out provocation, obtains bread base；
S7, baking: bread base is put into oven and is toasted, is taken out after baking.
The temperature control of the provocation is 38 DEG C -42 DEG C, relative humidity 95%.
The baking temperature is 180-230 DEG C.
Embodiment 2
A kind of trehalose bread, is made of raw material from the following weight:
75 parts of Strong flour, 40 parts of corn flour, 35 parts of purple rice powder, 65 parts of egg, 12 parts of butter, 2 parts of yeast, citric acid 3
Part, 25 parts of trehalose, 8 parts of crystal diabetin and 7 parts of malted maize dextrin.
The production method of above-mentioned trehalose bread, comprising the following steps:
S1: yeast being placed in 38 DEG C -42 DEG C of pure water, and standing 40min makes activated yeast, obtains yeast lotion；
S2: going Strong flour, corn flour, egg and butter mixing, yeast lotion is added mixes rubbing thoroughly and obtain dough, and one
It is secondary；
S3: water is added to be mixed to get mixed liquor citric acid, trehalose and crystal diabetin；
S4: add mixed liquor and purple rice powder into dough, be kneaded into dough again；
S5: it ferments 60-90 minutes under conditions of being 35-40 DEG C in temperature by dough made from S4；
S6: the dough fermented is cut into fritter, and carries out provocation, obtains bread base；
S7, baking: bread base is put into oven and is toasted, is taken out after baking.
The temperature control of the provocation is 38 DEG C -42 DEG C, relative humidity 95%.
The baking temperature is 180-230 DEG C.
Embodiment 3
A kind of trehalose bread, is made of raw material from the following weight:
70 parts of Strong flour, 35 parts of corn flour, 30 parts of purple rice powder, 60 parts of egg, 10 parts of butter, 2 parts of yeast, citric acid 3
Part, 20 parts of trehalose, 6 parts of crystal diabetin and 6 parts of malted maize dextrin.
The production method of above-mentioned trehalose bread, comprising the following steps:
S1: yeast being placed in 38 DEG C -42 DEG C of pure water, and standing 40min makes activated yeast, obtains yeast lotion；
S2: going Strong flour, corn flour, egg and butter mixing, yeast lotion is added mixes rubbing thoroughly and obtain dough, and one
It is secondary；
S3: water is added to be mixed to get mixed liquor citric acid, trehalose and crystal diabetin；
S4: add mixed liquor and purple rice powder into dough, be kneaded into dough again；
S5: it ferments 60-90 minutes under conditions of being 35-40 DEG C in temperature by dough made from S4；
S6: the dough fermented is cut into fritter, and carries out provocation, obtains bread base；
S7, baking: bread base is put into oven and is toasted, is taken out after baking.
The temperature control of the provocation is 38 DEG C -42 DEG C, relative humidity 95%.
The baking temperature is 180-230 DEG C.
Comparative example 1
It is substantially the same with embodiment 3, the difference is that, trehalose is replaced with into equivalent white granulated sugar.
Comparative example 2
It is substantially the same with embodiment 3, the difference is that, corn flour and purple rice powder are replaced with into equivalent Strong flour.
30 comment personnel are invited to carry out sensory evaluation to above-mentioned trehalose bread, sensory evaluation criteria is as shown in table 1, obtains
Divide as shown in table 2, wherein being scored at the averages of 30 comment personnel.
Table 1: bread sensory evaluation criteria
Table 2: Analyses Methods for Sensory Evaluation Results
| Surface appearance | Mouthfeel | Color | Internal structure | Total score | |
| Embodiment 1 | 25 | 25 | 25 | 25 | 100 |
| Embodiment 2 | 25 | 25 | 25 | 25 | 100 |
| Embodiment 3 | 25 | 25 | 25 | 25 | 100 |
| Comparative example 1 | 20 | 20 | 20 | 25 | 85 |
| Comparative example 2 | 20 | 15 | 20 | 25 | 80 |
By the evaluation result of table 2 it is found that the total score of comparative example group is divided in 80-85, the trehalose face of 1-3 of the embodiment of the present invention
Packet total score shows bread uniform color provided by the invention, in good taste, aromatic flavour at 100 points.
Replace traditional flour using part corn flour, the dietary fiber being rich in corn have water imbibition and holding oiliness this
One characteristic can reduce fat and heat in cookies bread, while improve the greasy disadvantage of its mouthfeel.Corn flour is added to bread
Flavor have no adverse effects.
The bioactive substances such as purple rice protein rich in, minerals and anthocyanin, flavonoids and phenolic acid class, pass
System Chinese medicine, which thinks that purple rice has, to be enhanced renal function, prevention and treatment anaemia, promotes blood circulation, eliminates extravasated blood and other effects.
Trehalose prevents age of starch, prevents protein denaturation, inhibits fatty acid decomposition, correction taste and correction gas
Taste, it is fresh-keeping, there are more stably functional characteristics such as blood glucose level than other sugar.The specific volume and water content for increasing bread, delay face
Packet aging improves bread, Shelf-life.
Finally, it should be noted that the foregoing is merely presently preferred embodiments of the present invention, it is merely to illustrate skill of the invention
Art scheme, is not intended to limit the scope of the present invention.Any modification for being made all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., are included within the scope of protection of the present invention.
Claims (5)
1. a kind of trehalose bread, which is characterized in that be made of raw material from the following weight:
70-75 parts of Strong flour, 30-40 parts of corn flour, 30-35 parts of purple rice powder, 60-65 parts of egg, 8-12 parts of butter, yeast 1-
2 parts, 2-3 parts of citric acid, 10-25 parts of trehalose, 5-8 parts of crystal diabetin and 5-7 parts of malted maize dextrin.
2. trehalose bread as described in claim 1, which is characterized in that be made of raw material from the following weight:
70 parts of Strong flour, 35 parts of corn flour, 30 parts of purple rice powder, 60 parts of egg, 10 parts of butter, 2 parts of yeast, 3 parts of citric acid, sea
20 parts of algae sugar, 6 parts of crystal diabetin and 6 parts of malted maize dextrin.
3. a kind of production method of trehalose bread as claimed in claim 1 or 2, which comprises the following steps:
S1: yeast being placed in 38 DEG C -42 DEG C of pure water, and standing 40min makes activated yeast, obtains yeast lotion；
S2: going Strong flour, corn flour, egg and butter mixing, and addition yeast lotion mixes rubbing thoroughly and obtains dough, once；
S3: water is added to be mixed to get mixed liquor citric acid, trehalose and crystal diabetin；
S4: add mixed liquor and purple rice powder into dough, be kneaded into dough again；
S5: it ferments 60-90 minutes under conditions of being 35-40 DEG C in temperature by dough made from S4；
S6: the dough fermented is cut into fritter, and carries out provocation, obtains bread base；
S7, baking: bread base is put into oven and is toasted, is taken out after baking.
4. the production method of trehalose bread as claimed in claim 3, which is characterized in that the temperature control of the provocation is 38
DEG C -42 DEG C, relative humidity 95%.
5. the production method of trehalose bread as claimed in claim 3, which is characterized in that the baking temperature is 180-230
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910134008.XA CN109673702A (en) | 2019-02-22 | 2019-02-22 | A kind of trehalose bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910134008.XA CN109673702A (en) | 2019-02-22 | 2019-02-22 | A kind of trehalose bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109673702A true CN109673702A (en) | 2019-04-26 |
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ID=66195976
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910134008.XA Withdrawn CN109673702A (en) | 2019-02-22 | 2019-02-22 | A kind of trehalose bread and preparation method thereof |
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| Country | Link |
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| CN (1) | CN109673702A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165540A (en) * | 2020-02-17 | 2020-05-19 | 青岛明月海藻集团有限公司 | Bread crumbs and preparation method thereof |
-
2019
- 2019-02-22 CN CN201910134008.XA patent/CN109673702A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165540A (en) * | 2020-02-17 | 2020-05-19 | 青岛明月海藻集团有限公司 | Bread crumbs and preparation method thereof |
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Application publication date: 20190426 |
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| WW01 | Invention patent application withdrawn after publication |